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Jalisco Style Red Pozole: Pozole Rojo Jalisciense by Karen Hursh Graber © 2006

In Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of both pork and chicken, plus the flavor and color of the red chiles, takes this pozole over-the-top.


  • One recipe Basic White Pozole
  • 1 4-pound chicken, cut up
  • 4 ancho chiles, seeded and soaked in very hot water until soft
  • 2 large cloves garlic, peeled and coarsely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon vinegar
  • 2 black peppercorns.


Cook Basic White Pozole according to recipe directions.

Meanwhile, cook the chicken with just enough salted water to cover. Allow to cool, and remove the meat from the bones in bite-size chunks.

When the pork in the pozole is tender, add the chicken meat and broth.

Puree the chiles, oregano, vinegar and peppercorns in a blender with just enough of the chile soaking water to move the blades. Add the puree to the pozole and cook another 15 minutes.

Serve as for Basic White Pozole, with lime wedges, shredded lettuce, chopped onions, sliced radishes, crushed dried red chile and crispy fried tortillas. Serves 10-12.

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Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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